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IQF soya beans(mukamame) V09

Item Code:V09 Features:IQF soya bean kernels, grade A, tender, uniform green color, typical taste, defects like broken/damaged/blemishes ones max 5%, without foreign matters.
  • Description

IQF soya bean kernels, grade A, tender, uniform green color, typical taste, defects like broken/damaged/blemishes ones max 5%, without foreign matters.

Table 1: Organoleptical parameters

 

 

 

Parameters

Characteristics

Appearance

 

In frozen condition

Vegetables are ripe and clean.

Flavor and taste

In unfrozen condition

Typical for these vegetables without foreign flavors and taste

Consistence

In unfrozen condition

Similar to consistence of fresh vegetables

Color

In frozen condition

Smooth color, typical for these vegetables

 

Table 2: Physical parameters

 

 

 

 

Parameters

Characteristics, %

Mineral foreign materials, not more than

Not allowed

Foreign materials of vegetable origin, not more than

1 per 10kgs

Foreign materials

Not allowed

Blocks, not more than

3%

Vegetable injured by insects, snails, rodents

Not allowed

Defects such as discolored,Mechanically damaged, not more than

3%

Vegetables not unit in size and form

5%

Temperature, °C, not more than

Minus 18° C

 

 

Table 3: Microbiological parameters – blanched vegetables

 

 

 

 

QMAFAnM

KOE/g,

not more than

Yeast

KOE/g, not more than

Mold

KOE/g, not mote than

Mass in that doesn’t allowed

Coliforms

Pathogens microorganisms including salmonella

L.monocytogenes

1*104

5*102

5*102

<1000/g

negative/25g

negatitve/25g

 

 

 

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